Pretzel Chicken With Fig Mustard Dip

• 2 1/2 cups honey mustard and onion-flavored pretzel pieces
• 1 teaspoon ground cumin
• 2 eggs, lightly beaten
• 12 chicken drumsticks (about 3 1/2 lbs. total), skinned
• Nonstick cooking spray
• 1/3 cup fig jam or apricot jam
• 1/4 cup grainy mustard
• thyme leaves

1. Directions
2. Preheat oven to 425 degrees F. Place pretzels in a resealable plastic bag. Use a rolling pin, crush pretzels. Add cumin; shake to mix.
3. Place beaten eggs in a shallow dish. Dip drumsticks, one at a time, in eggs; let excess drip off. Add chicken to bag; shake gently to coat. Coat roasting rack with nonstick cooking spray and place over a foil-lined baking pan. Transfer chicken to roasting rack.
4. Bake 40 to 50 minutes until golden brown and juices run clear (180 degrees F). Transfer chicken to platter; sprinkle with thyme leaves, if desired.
5. For Fig Mustard Dip, in a small bowl stir together fig jam and mustard. Serve with chicken.

honey, ground cumin, eggs, chicken, nonstick cooking spray, apricot, grainy mustard, thyme

Taken from www.epicurious.com/recipes/member/views/pretzel-chicken-with-fig-mustard-dip-52636911 (may not work)